Once you create a recipe, you can share it on the BigOven Web site, from which you can also add the recipe to Facebook. You can upload videos of yourself cooking, and perhaps be the next Internet star chef. BigOven even has a free iPhone app that links to your free BigOven.com online account.
BigOven offers a tutorial that walks you through the basic features, similar to other recipe programs.
Creating a recipe was a snap, although you have to type them all in, one by one. There is no option for scanning recipes in, though even if there were, converting handwriting could be problematic and potentially more time-consuming because of corrections you might have to make.
I made a digital recipe from memory for my home rendition of pasta puttanesca, my best effort at replicating the divine version I once ate in Positano, Italy.
I could e-mail the recipe or share it on Facebook, but I opted to post the recipe to BigOven.com. It was my first time ever to share a recipe online, and I felt a rush. People can try the recipe and comment on it, but alas, after five days, still nary a response.
To create a virtual recipe box to store my favorite recipes, I simply clicked on "file" followed by "new recipe box" — which I named "French Cooking and more."
I wanted to fill it with other people's recipes from BigOven.com, but only those given five-star ratings by other cooks like me. Why waste time on something substandard? In keeping with the French theme in "Julie & Julia," I chose duck confit, bouillabaisse and Coquilles St. Jacques. After I try their recipes, I'll be sure to leave feedback.
I must confess that I got hooked on the "import" button. I find a recipe and click on "import" and — bam! — it magically saves to my recipe box.